Print Options

Back to Egg Bake with Sausage Biscuits >

Include these items:

Taste of Home Logo

Egg Bake with Sausage Biscuits

Egg Bake with Sausage Biscuits
When I want to treat my family to a delicious down-home breakfast, this is the recipe I rely on. Sausage biscuits are a perfect partner for the egg and cheese casserole.
10-12 ServingsPrep: 40 min. Bake: 25 min.

Ingredients

  • 6 tablespoons butter, divided
  • 1/4 cup all-purpose flour
  • 1-1/2 cups milk
  • 1 cup heavy whipping cream
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon each dried basil, marjoram and thyme
  • 3 cups (12 ounces) shredded cheddar cheese
  • 12 hard-cooked eggs, thinly sliced
  • 1 pound bacon strips, cooked and crumbled
  • 1/2 cup dry bread crumbs
  • SAUSAGE BISCUITS:
  • 2 cups biscuit/baking mix
  • 2/3 cup milk
  • 3/4 pound Johnsonville® Ground Sausage, cooked and crumbled

Directions

  • In a large saucepan, melt 4 tablespoons butter. Stir in flour until
  • smooth; gradually whisk in milk and cream. Add the parsley, basil,
  • marjoram and thyme. Bring to a boil; cook and stir for 1-2 minutes
  • or until thickened. Remove from the heat; add cheese, stirring until
  • melted.
  • In a greased shallow 2-1/2-qt. baking dish, layer a third of the egg
  • slices, a third of the bacon and about 1 cup cheese sauce. Repeat
  • layers twice. Melt remaining butter; toss with bread crumbs.
© Taste of Home 2013

2 of 2

Egg Bake with Sausage Biscuits (continued)

Directions (continued)

  • Sprinkle over the top. Bake, uncovered, at 400° for 25-30
  • minutes or until bubbly and golden brown.
  • In a bowl, combine biscuit mix and milk. Stir in sausage. Shape into
  • 1-1/2-in. balls. Place 2-in. apart on an ungreased baking sheet.
  • Bake at 400°. for 13-15 minutes or until lightly browned. Serve
  • with casserole. Yield: 12 servings.
Nutrition Facts: 1 cup equals 557 calories, 42 g fat (21 g saturated fat), 313 mg cholesterol, 941 mg sodium, 22 g carbohydrate, 1 g fiber, 23 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013